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Chicken Breast with Cipollini Onion Cream Sauce Yum
Quick pan roasting makes clean up a snap and produces a wonderful sauce!
Prep Time 5 minutes
Cook Time 45 minutes
Passive Time 30 minutes
Servings
people
Ingredients
Prep Time 5 minutes
Cook Time 45 minutes
Passive Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 400 degrees in a small bowl, add salt, pepper, peppercorns, garlic, thyme and rosemary and mix. Rinse and pat dry chicken breasts, then season each breast with seasoning.
  2. In a skillet over medium high heat, heat oil, then add chicken breasts and allow to sear for 1 1/2 to 2 minutes, then flip over. After flipping, sprinkle with italian parsley and add in cipollini onions to pan. Cook for another 1 1/2 to 2 minutes.
  3. After both sides have seared, take pan and place in oven. Cook for 25-30 minutes or until chicken breasts reach 165 degrees internal temperature. Carefully remove skillet from oven and place on a stove top. Remove chicken breasts, set on a plate and loosely tent with foil. Leave the onions in the pan.
  4. Turn stove top to medium high. Using a spoon, scrape the pan to loosen the “fond” or tasty browned bits stuck to the skillet while reducing any accumulated juice from the chicken.
  5. Add in 1/4 cup chicken stock, continuing to stir and incorporate fond into sauce. As chicken stock reduces add white wine and whisk until reduces by half
  6. Pour in heavy cream and whisk while cooking until slightly thickened. Remove from heat.
  7. Plate chicken breast and spoon over sauce. Enjoy!
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